Shaker Gourmet: White Chili

My friend Caryn gave this to me and it is excellent (not to mention super easy)!

White Chili
* 1 lb Great Northern Beans
* 2 lbs Boneless/Skinless Chicken breast
* 1 tb Olive oil
* 1/3 cup chopped onion
* 4 cloves garlic, crushed
* 2 (4oz) cans chopped green chilies
* 2 tsp ground cumin
* 1 1/2 tsp oregano
* 1/4 tsp ground cloves
* 1/4 tsp cayenne pepper
* 6 cups chicken broth
* 2 cups shredded Monterey Jack cheese
* salt and pepper to taste

--Soak beans according to package directions; drain well

--Place Chicken in large dutch oven and cover with boiling water simmer 15 min or until tender. Drain, cool and chop into cubes.

--Saute onion in oil in the dutch oven over med heat for 5 min. Add garlic, chilies, cumin, oregano, cloves and cayenne and cook 2 min. Add beans and broth; bring to a boil. Reduce heat and simmer stirring occasionally for 2 hrs or until beans are tender.

--Add chicken and cheese stirring constantly until chili is throughly heated and cheese is melted. Season with salt and fresh ground pepper.

Instead of boiling and cubing the chicken, I bought a rotisserie chicken and shredded by hand. I also used one hot and one mild can of chilies, which worked well for balancing the tastes of the spicy-lovers and spicy-haters in our house. Paired with fresh-baked cornbread--this is an awesome meal for the cool nights!

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